Ingredients
300g firm tofu, drained, cut into 16 pieces
1 yellow capsicum, cut into 16 pieces
16 cherry tomatoes
1 zucchini, cut into 16 pieces
1 large red onion, cut into 16 pieces
1 tblsp Mexican Style Spice Blend (see Tip)
2 tblsps olive oil
8 x 25cm-long bamboo skewers
450g packet microwave Mexican style rice
1 cup fresh coriander leaves, plus extra to garnish
Lime Crema
250g tub sour cream
1 tsp finely grated lime rind, plus lime halves to serve
1 tblsp lime juice
1/2 tsp garlic powder
Method
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Place tofu, capsicum, tomatoes, zucchini and onion in a large bowl. Add spice blend and oil. Toss to coat. Thread alternately onto skewers.
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Heat an oiled barbecue flat plate over medium to high heat. Add skewers. Cook for 6 to 8 minutes, turning often, until browned and tender.
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Meanwhile, to make lime crema, mix all ingredients with 1 tblsp water in a small jug until combined. Season with salt and pepper.
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Heat rice in the microwave according to the packet directions. Combine rice and coriander in a bowl.
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Serve skewers with rice, lime crema, and lime halves. Garnish with extra coriander.